Chana Palak or Saag Palak Curry is a tried and tested, delicious North Indian recipe made with chickpeas and spinach. A flavorful vegan Indian spinach dish that can be made in under 30 minutes!
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We love chickpeas
Chickpeas are a popular ingredient choice in many cuisines including Indian. Consuming this legume also known as Garbanzo Beans is good for you in general. For vegetarians and vegans mainly, it is a good source of protein and fiber. You can purchase them dry or canned.
I mostly prefer getting the dried ones. It's much more cost-effective that way. Soaking them the previous night is always a good idea as it makes them easy to digest and reduces flatulence.
But it's OK if you forget to or don't wish to soak them. Canned chickpeas or the Instant Pot comes to the rescue on certain crazy/lazy/busy days.
A different chickpea curry
I enjoy cooking chickpeas and have many recipes on the blog with it. Since I already have the famous Chana Masala on the blog, I thought of creating another classic Indian chickpea recipe - Chana Palak/Saag.
Chana means Chickpeas and palak means spinach in Hindi. Saag means any curry made with greens like mustard leaves, spinach, kale, or beet leaves. When two such nourishing ingredients come together, they make an extra flavorsome dinner treat for all!
Trust me, you will thank me every time you make this chickpeas spinach curry at home! It truly is one of the simplest and easiest recipes ever! The best thing about this vegan curried chickpeas with spinach is that it can be made the traditional way - on the stovetop and in the Instant Pot as well.
Add spinach to your diet
Spinach is a superfood and thankfully it is super easy to add it to your diet on a regular basis! I add it to smoothies, pasta, appetizers, and curries. Some of my favorite dishes with spinach are vegan Green Glow Smoothie, Palak Paneer, Keerai Kootu, Lasooni Matar Palak, Spinach Pasta Salad, Spinach Paneer Puffs, and Palak Rice.
Why make this
- Vegan and gluten-free Indian spinach dish
- A great way to include greens in the diet
- Can be made in the Instant Pot or on the stovetop
- Healthy and nutritious
- Very delicious to taste
- Made with simple ingredients
- Quick and easy to make
- Packed with protein, fiber, and a variety of minerals
Ingredients needed🧾
Chickpeas - In today's Chana Palak/Saag recipe, I have used canned chickpeas. But you can also the dry ones. Please read the notes below on how to use them.
Spinach - Use fresh, not wilted spinach. Baby spinach can also be used in this chana saag recipe. Fresh or frozen spinach can be used.
Other veggies - Onions and tomatoes are the two basic veggies that we need in this chana saag recipe. I have used canned chopped tomatoes in this spinach curry recipe.
Whole Spices - bay leaf, cinnamon, cloves, peppercorns, cumin seeds, and dried red chillies will give an aromatic and earthy flavor to this Indian spinach dish.
Spice mixes like turmeric powder, gluten-free asafoetida, coriander powder, chilly powder, cardamom powder, garam masala, and pomegranate/anardana powder are needed in this spinach curry recipe.
Other aromatics like ginger garlic paste, green chillies, Kasuri Methi, cilantro, and lemon juice will help give this Chana Palak an authentic flavor.
Cashew paste is added to give this spinach chickpea curry recipe a creamy texture. You can also use tahini instead. Both are great vegan options instead of cream.
How to make it 🔪
Blanch the spinach
This is a common step irrespective of whether you make this curry on the stovetop or in the Instant Pot.
- Boil water with salt and sugar. Add spinach to the pot and let it sit in there for 2 minutes.
- Transfer the spinach to a bowl of ice. Give it an ice bath.
- Transfer the wilted leaves to a blender jar. There is no need to squeeze the water from the spinach. Add green chillies, cashew paste, and cilantro with stems.
- Grind it to a smooth puree. Keep it aside for now.
Prep the chickpeas
If using dry chickpeas, then preferably, soak them overnight or for about 8 hours minimum. You can then boil the chickpeas in turmeric powder + salt water along with a tea bag. Alternatively, you can use the soaked and drained chickpeas (uncooked) as is if cooking this curry in the Instant Pot. This will increase the cooking time though. The other option is to use canned chickpeas to save on prep time. Please note that the cooking time will differ depending on whether using cooked, soaked, or canned chickpeas.
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Stovetop Version
- Heat vegan ghee in a pan. Temper cumin seeds. Once they crackle, add dried red chillies, bay leaf, cinnamon, cloves, and peppercorns.
- Then add onions and ginger garlic paste. Saute till the onions turn translucent. It could take around 2 minutes.
- Now add the chopped tomatoes along with salt and cashew paste. Cook for 4-5 minutes.
- It's time to add the spices - chilly powder, turmeric powder, coriander powder, asafoetida, pomegranate powder, and cardamom powder to the pan. Mix and cook for another minute.
- Add the chickpeas and give it all a good mix.
- Followed by water. Cook covered for 7-8 minutes.
- Now add the spinach puree and garam masala. You can also add chole masala at this point. Mix and cook for another 3-4 minutes.
- Then garnish with Kasuri methi and lemon juice. Mix and take it off the flame.
Instant Pot Version
- Turn on the Instant Pot in Saute mode. Heat vegan ghee and fry bay leaf, cinnamon, cloves, peppercorns, dried red chillies, and cumin seeds for 15 seconds.
- Then add the ginger garlic paste and onions. Fry till the onions turn translucent.
- Then add chopped tomato, and cashew paste. Fry for 30 seconds.
- Add the spices - chilly powder, turmeric powder, coriander powder, asafoetida, pomegranate powder, and cardamom powder to the pan. Mix and cook for 30 seconds.
- Then add the soaked and rinsed chickpeas (not cooked) followed by water and give it all a good mix.
- Turn off the Saute mode. Close the pot with the lid, and ensure the valve is in the sealing position.
- Switch on the manual/pressure cook mode and set the timer for 24 minutes if using soaked chickpeas and 12 minutes if using canned chickpeas.
- Release the pressure naturally once done. Open the lid, and add the spinach puree. Cook this in Saute mode for 2 minutes.
- Garnish with garam masala, Kasuri methi, and lemon juice. You can also sprinkle some mustard seeds powder on top.
Serving suggestions 🍽
Serve Channa Palak warm with any Indian bread like roti, chapati, naan, kulcha, paratha, bhakhri, or even gluten-free crepes. This Indian vegan curry can also be paired with rice(brown or white), or Jeera Rice. It also tastes good with alternate grains like quinoa, or even cauliflower rice.
This comforting Chana Palak is perfect for busy weeknights. It can also be packed in lunchboxes. It's also a great meal prep recipe. You can prepare the different elements of the dish beforehand. Spinach and Chickpea curry is also easy to make for large group events.
Top recipe tips 💭
To save on cook time, you can also skip blanching the spinach. Chop and add the spinach to the curry instead along with chickpeas. This will not give the curry a green hue but will not impact the taste. Use either soaked chickpeas, cooked chickpeas, or canned chickpeas in this spinach curry recipe. Instead of chickpeas, you can also make this curry with any other beans. The spices are customizable. Add only the ones available to you. The taste will not be the same but should still taste good.
Recipe FAQs 📖
You can make it ahead of time and store it in the fridge. It stays well for 4-5 days. It also freezes well for 3-4 months.
Thaw it overnight in the fridge. Then reheat in the microwave or on the stovetop. Add a little water to loosen the curry as it gets thicker when it cools.
If usinK dry chickpeas, then preferably, soak them overnight or for about 8 hours minimum. You can then boil the chickpeas in turmeric powder + salt water along with a tea bag.
Alternatively, you can use the soaked and drained chickpeas (uncooked) as is if cooking this Indian spinach dish in the Instant Pot. This will increase the cooking time though.
The other option is to use canned chickpeas to save on prep time. Please note that the cooking time will differ depending on whether using cooked, soaked, or canned chickpeas.
Another idea is to use 1 cup of chana dal instead of chickpeas. Just soak them in water for 15 minutes so that they soften and then add them to the curry in place of chickpeas.
Instead of palak chole, you can also make methi chole using fenugreek leaves. If doing so, there is no need to blanch these leaves. Just wash them, discard the stems and add them to the curry after the tomatoes.
Similarly, you can also make this recipe using mustard leaves, beet leaves, or baby kale leaves. To make it more nourishing, you can mix all the different kinds of greens you have.
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Recipe 📖
Chana Palak | Chickpea Spinach Curry
Equipment
- pan - or an Instant Pot
Ingredients
To make spinach puree
- 10 oz spinach
- water
- salt
- 1 teaspoon sugar
- ½ cup cilantro reserve some for garnish
- 3 green chillies
To make the curry
- 1 tablespoon vegan ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves
- 4 peppercorns
- 3 dried red chillies
- 1 tablespoon ginger garlic paste
- 1 cup chopped onions reserve some for garnish
- 1 cup chopped tomato
- 1 tablespoon cashew paste
- Salt
- 1 teaspoon chilly powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¼ teaspoon asafoetida
- ⅛ teaspoon cardamom powder
- 1 teaspoon pomegranate powder optional
- 15.5 oz chickpeas
- 2 cups water
- 1 teaspoon garam masala
- 1 tablespoon Kasuri methi
- 1 tablespoon lemon juice
Instructions
To make the spinach puree
- Boil water with salt and sugar. Add spinach to the pot and let it sit in there for 2 minutes.
- Transfer the spinach to a bowl of ice. Give it an ice bath.
- Transfer the wilted leaves to a blender jar. There is no need to squeeze the water from the spinach. Add green chillies, cashew paste, and cilantro with stems.
- Grind it to a smooth puree.
To make the curry
- Heat vegan ghee in a pan. Temper cumin seeds. Once they crackle, add dried red chillies, bay leaf, cinnamon, cloves and peppercorns.
- Then add onions and ginger garlic paste. Saute till the onions turn translucent. It could take around 2 minutes.
- Now add the chopped tomatoes along with salt and cashew paste. Cook for 4-5 minutes.
- It's time to add the spices - chilly powder, turmeric powder, coriander powder, asafoetida, pomegranate powder, and cardamom powder to the pan. Mix and cook for another minute.
- Add the chickpeas and give it all a good mix.
- Followed by water. Cook covered for 7-8 minutes.
- Now add the spinach puree and garam masala. You can also add chole masala at this point. Mix and cook for another 3-4 minutes.
- Then garnish with Kasuri methi, and lemon juice. Mix and take it off the flame.
Anonymous says
Thank you for this recipe. It turned out great. I will be making it again.
Tam Lee says
I'm going to try this thank you! Would frozen spinach work? Would it still need to be blanched? Thank you
Priya says
Yes you can use frozen spinach. There is no need to blanch it. Hope this helps. Thank you.
Tam Lee says
Thank you! Are the instructions for cooking 7 minutes for the instant pot? Also is your chilli powder cayenne? Lastly does the cashew paste get added to the spinach in the blender or in the curry, or both? Thank you
Kavi says
Made this for dinner last night and it was delicious! A great way to add more greens to a meal. Substituted almond butter for cashew paste (because it was easier) and used 2 cans of chickpeas.
Priya says
Thank you so much. Glad you liked the recipe.
Sandy says
I've been a fan of this website for a long time but this is the first recipe I've made. I was intimidated by the long ingredient list but this comes together quickly enough to become a weeknight favorite. One question - should I fish out the cinnamon stick, cloves, peppercorns, and dried red pepper before serving or will people be able to see them and eat around them?
Priya says
I am so glad you tried out a recipe from here and loved it. 🙂 To answer your question, yes its best to discard the whole spices like cinnamon stick, bay leaf, cloves, peppercorns, and dried red pepper before serving. Hope this helps.
Sue says
Has this recipe changed? I remember it being somewhat different.
Priya says
No the recipe is the same. I just updated it with more tips and information. Thank you.
Janani says
Hi Priya. I have a quick question. In the first step when you say boil the chickpeas in turmeric with a tea bag are you referring to the pre soaked (not canned) chickpeas? So after soaking overnight, you boil it first? How long do you boil it for? Thanks!
Priya says
Hi Janani, yes soak the chickpeas overnight and then boil them in a pressure cooker. Give it 4-5 whistles. You can also cook it in the Instant pot for 45 minutes. Add salt. turmeric and tea bag (optional) while boiling. If you are using canned chickpeas, then no need to boil them. Trust this helps.
sylvie says
What a delicious dish packed with spices and flavour! So many people would go crazy for this dish, I can't wait to try it!
Jamie says
What a great recipe! I've been looking for more ways to use my Instant Pot and this would be perfect!
Sandhya Hariharan says
IP Chana masala is the best!! ever so easy and tasty too.
Shinta says
I wasnt aware about the turmeric powder as well! Such a revelation! I love this recipe, and am very tempted to try it out, as you have used tamarind and besan, two flavor enhancers that I am always eager to experiment with. Thanks for sharing!
pamelagreer says
Another favorite recipe for my Instant Pot! I love the chickpeas and and spinach combination, so good and so good for you!
Bintu (@recipespantry) says
This sounds super tasty! I'm definitely going to give this a try in my Instant Pot.
Beth Neels says
Looks absolutely delicious! I can't wait to give it a try!
Ivana says
Made this for dinner last night and it was very simple and delicious. Thank you!
Emily says
Instant pot recipes make life so much easier, can't wait to try this!
Noelle says
This looks amazing, a recipe for all year long! Thanks for the fun idea